Venison Paprika Recipes

VENISON PAPRIKA

Venison Paprika image

Great recipe for those cuts of venison that aren't so tender. Great way to use (not lose) the front legs. This dish is like a stew/stroganoff dish. Preparation time does not include marinating.

Provided by Aileen E

Categories One Dish Meal

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs venison, cubed
2 cups buttermilk
1 cup flour, mixed with
1/4 teaspoon red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup celery, sliced medium
1 medium onion, chopped coarsely
1 cup beef broth
2 teaspoons hungarian hot paprika (has to be HOT)
bacon grease (this really does add flavor) or lard, for frying (this really does add flavor)
sour cream, to thicken (optional)

Steps:

Soak venison cubes in buttermilk, 8hrs or overnight.
Rinse cubes and pat dry.
Combine flour and spices.
Shake the cubes in flour mixture.
Gently pound the flour mixture into the cubes with mallet.
Brown the venison in the bacon grease; remove.
Add onions and celery cook till tender, scraping up browned bits on bottom of pan.
Return cubes and add the broth and 1/2 of the hot paprika.
Simmer about 2 hours or till tender.
Thicken with sour cream and serve over noodles.
Sprinkle remaining paprika over venison, but be careful, this makes it really spicy. I let everyone do their own addition, according to taste.

Nutrition Facts : Calories 386.8, Fat 5.8, SaturatedFat 2.4, Cholesterol 147.9, Sodium 498.3, Carbohydrate 34.1, Fiber 2, Sugar 7.7, Protein 46.9

VENISON PASTRAMI

Venison Pastrami image

Think venison has to taste like deer? Not with this recipe. Give it a try and you will make it time and time again - it tastes just like pastrami. Your friends will beg you to make this for them all the time!

Provided by Brandons treats

Categories Meat and Poultry Recipes Game Meats Venison

Time P5DT4h20m

Yield 15

Number Of Ingredients 8

Ingredients

5 tablespoons sugar-based curing mixture (such as Morton® Quick Cure®)
2 tablespoons brown sugar, or as needed
1 tablespoon coarsely ground black pepper, or as needed
1 tablespoon paprika
1 tablespoon crushed bay leaf
1 teaspoon ground allspice
½ teaspoon garlic powder
5 pounds venison rump roast

Steps:

Whisk together curing mixture, brown sugar, pepper, paprika, bay leaf, allspice, and garlic powder in a bowl. Rub mixture over venison roast, and wrap tightly in plastic wrap. Place roast in a bowl; refrigerate for 5 days.
Remove roast from the refrigerator and rinse thoroughly to remove the curing mixture. Place in a bowl with water to cover, and soak, refrigerated, for 2 hours. Drain.
Preheat oven to 250 degrees F (120 degrees C).
Season roast with additional black pepper and brown sugar, and place in a roasting pan.
Bake, uncovered, in the preheated oven until a meat thermometer inserted near the center reads 160 degrees F (70 degrees C), about 2 hours.

Nutrition Facts : Calories 159.6 calories, Carbohydrate 2.6 g, Cholesterol 105.8 mg, Fat 3.1 g, Fiber 0.4 g, Protein 28.7 g, SaturatedFat 1.2 g, Sodium 2377.5 mg, Sugar 1.8 g

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